Researchers develop sustainable Spirulina with active vitamin B12

Researchers have engineered a strain of Spirulina that produces biologically active vitamin B12 at concentrations comparable to those found in beef. By precisely regulating the spectrum and intensity of light during cultivation, the team addressed the long‑standing issue that conventional Spirulina primarily contains a form of B12 that humans cannot absorb. The modified algae now yields a nutritionally relevant form of the vitamin, offering a potential alternative for populations at risk of B12 deficiency.

The study, conducted in a closed‑loop, carbon‑neutral system, demonstrates that light manipulation can shift the metabolic pathways of microalgae to favor the synthesis of the active coenzyme. This approach not only improves the nutritional profile of Spirulina but also maintains the organism’s high protein content and low environmental footprint. The researchers noted that the process is scalable and could be integrated into existing aquaculture and plant‑based food production systems.

If commercialized, the new Spirulina product could provide a sustainable, plant‑derived source of vitamin B12, reducing reliance on animal‑based foods and lowering greenhouse‑gas emissions associated with traditional livestock. The findings suggest a promising avenue for addressing micronutrient deficiencies while aligning with global sustainability goals.